I love when I come across a recipe that looks easy, adaptable to be gluten-free and allergy-friendly and that I can recipe test on a whim. This weekend, I was flipping through the new Williams Sonoma catalogue, saw this recipe, ripped out the page and literally pulled it together in less than 15 minutes, while dinner was cooking. I had all of the ingredients except fontina cheese so I subbed in cheddar. I was also thinking it would taste really good with chives and bacon but I didn’t have those ingredients on hand and I really wanted to know if the recipe would work.
My oldest son loves corn muffins and so do I. We were really happy with how these turned out in terms of texture and taste. I made half of the recipe and ended up with 20 mini muffins. They didn’t last very long and I’m sure I’ll be making them often and with many different add-ons to switch it up from time to time. They are best served warm so if you have leftovers or make them in advance, make sure to warm them up again before serving. These would taste really good with some gluten-free fried chicken, right?
- 1½ cups finely ground cornmeal
- 1½ cups gluten free all-purpose flour (King Arthur's blend)
- 1½ Tbs. baking powder
- 1½ tsp. salt
- 2 Tbs. sugar
- 2 tsp. chopped fresh rosemary
- 2 eggs
- 1¾ cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 8 oz. sharp cheddar cheese, cut into 40 small cubes
- Preheat an oven to 375ºF. Spray mini-muffin pan with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, sugar and rosemary. Make a small well in the center.
- In another bowl, whisk together the eggs, buttermilk and butter until just blended. Pour the egg mixture into the well of the cornmeal mixture and gently fold until the batter is blended and no lumps remain.
- Spoon about 1 tsp. batter into each prepared well and place a cheese cube in the center of each one. Spoon the remaining batter evenly on top, covering the cheese cubes. Bake until the edges of the corn bread are golden and a toothpick inserted into the center comes out clean, about 10 minutes.
- Transfer the pan to a wire rack and let the corn bread cool for 5 minutes, then serve immediately. Makes 40 mini corn breads.